Name: Herb-Roasted Chicken Legs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium chicken leg quarters; 0.25 tbsp extra virgin olive oil; 1 cup carrots; 0.5 cup parsnips; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Chicken Legs with Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Legs with Root Vegetables

Chicken legs roasted until golden with a fragrant herb rub, served with tender, caramelized carrots and parsnips for a comforting and savory finish.

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NUTRITION

Protein

38.0g

Fat

30.5g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

0.5 medium chicken leg quarters

0.25 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Peel the carrots and parsnips, then slice them into half-inch thick rounds to ensure even roasting.
3
Pat the chicken leg quarters completely dry with paper towels to ensure the skin becomes perfectly crispy.
4
In a small bowl, whisk together the extra virgin olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Place the chicken and sliced root vegetables on the prepared baking sheet and drizzle with the herb oil mixture.
6
Toss the vegetables to coat and arrange them in a single layer around the chicken quarters.
7
Roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Allow the chicken to rest for 5 minutes before serving to keep the meat juicy and flavorful.